Gluten free savoury pancakes filled with a delicious spicy vegetable mix creates a wonderful vegetarian dish. Chickpea flour (also known as gram or besan flour) is rich in protein and fibre and packed with vitamins and minerals including folate B vitamins, magnesium, iron and zinc. The pancakes can be prepared in advance and reheated with the filling when needed.

Chickpea Pancakes with Spicy Vegetables


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  1. Heat the oil in a pan, add the onion and cook over a moderate heat for 2-3 minutes or until the onion is softened.
  2. Add the cauliflower, pepper, curry paste and passata. Reduce the heat and cook for 10 minutes until the cauliflower is tender. Stir in the peas and cook for a further 2 minutes. Remove from the heat, add the coriander.
  3. Preheat the oven to 200ºC, gas mark 6
  4. Make the pancakes. Sieve the flour in a bowl. Add the egg and then stir in enough coconut milk to make a smooth batter. You may find using an electric whisk is helpful to remove the lumps.
  5. Heat a little oil in a frying pan. Add a spoonful of the batter and cook until the edges are turning golden. Flip over and cook for another minute. Remove from the pan and keep warm while you repeat to make another 3-5 pancakes.
  6. Divide the vegetable mixture between the pancakes and roll up. Place on a baking tray and warm in the oven for 10 minutes before serving.

Did you Know?

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Serves 4

Chickpea pancakes

  • 150g / 6oz gram/chickpea flour
  • 1 egg
  • 200ml (7floz) Coconut milk
  • Coconut butter for frying

Vegetable filling

  • 1tbsp coconut butter or olive oil
  • 1 small onion, peeled and chopped
  • 200g / 7oz cauliflower florets
  • 1 red pepper, deseeded and diced
  • 1tbsp mild curry paste
  • 150ml / 5floz Passata, sieved tomato paste
  • 150g / 5oz frozen peas
  • 2tbsp fresh coriander, chopped